Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Korean Pork Chops (Daeji Galbi)

Posted by Caveman Cooking on January 29, 2010

Korean Pork Chops (Daeji Galbi)4

This photo won a Flickr Award!


My penance continues … the second of three tasty recipes in 24 hours! This is the perfect companion to the Hoisin Galbi Marinade.

INGREDIENTS

4 Pounds Thin-Cut Pork Chops
1 Serving of Hoisin Galbi Marinade
1 Green Onion, chopped
2 Serrano or Thai Peppers, minced

RECIPE

Place pork chops into large zip-lock bag. Pour marinade over chops, seal bag, and make sure chops are evenly covered with sauce. Place bag on plate and refrigerate 4 to 24 hours. Be sure to flip bag over about halfway through marinating time.
Marinating Meat

When ready to start cooking, remove chops from refrigerator and let stand 10 minutes. Chop onion and mince peppers, set aside.
Onions and Peppers

These can be pan fried, stove top grilled, or barbecued. Of course, being a Caveman and all, I opted for the latter. Cook on a medium-high heat, taking care not to over-cook (4-5 minutes per side). If done right, the pork chops will be tender and flavorful. But, if over done they get tough and loose much of their delectability.
HINT: If barbecuing, do not cover while cooking. They will cook too fast and dry out.
Korean Pork Chops Grilling

When done, remove from heat. Garnish with chopped green onion and minced peppers. Served here with Sauteed Asian Vegetables and Garlic Mashed Potatoes.
NOTE: I would normally serve this with steamed rice. But, the Cavekids really wanted the mashed ‘taters … which worked incredibly well with this dish.
Korean Pork Chops (Daeji Galbi)4

Prep Time = 5 minutes
Marinade Time = 4 to 24 hours
Cook Time = 10 minutes
Serves 6-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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19 Responses to “Korean Pork Chops (Daeji Galbi)”

  1. MaryMoh said

    I love Korean food very much. This is just what makes me tick…..looks very delicious. I would need more rice to go with this….yum.

    • Yeah, Mary, I like rice with this dish, too. But, the Cavekids wield a lot of influence around here! I challenge anyone to deny them when they look at you with those big eyes and huge smiles!! ;)

  2. I’m loving these Korean recipes. I’m really wanting to learn more about Korean dishes. One..of..these..days. :-)

    • Just jump in there, Leaann! Nothing to be afraid of … just cooking with some different ingredients. It’s like brushing your teeth with a different toothpaste. It may taste a little different, but we use the same techniques to use it. ;)

  3. Shirley said

    Your self-imposed penance is proving good for our tastebuds! Its a feast for the eyes, very colourful.

  4. boredcook said

    Looks good! I love to find recipes for pork chops. I’ve seen more and more of them recently, but up until now, it was hard to ever find something different to do with a pork chop.

  5. Can I come to your house for dinner? Yum!!

  6. cleo coyle said

    Gorgeous!

    ~Cleo

  7. Cavewoman said

    This picture doesn’t quite capture how “Christmas-ee” your dinner looked babe!! Did you tone it done because I teased you so much??!! :-)

  8. petegaines said

    These turned out fantastic and were a huge hit with the rest of the household – not an easy accomplishment! Korean food traditionalists will scoff, but I used regular old thick midwestern pork chops, and they still turned out delicious (though perhaps a little uneven, but that’s not the recipe’s fault).

  9. AWMiller said

    yo bro…. stop stealing my wife’s recipes!!! hahahaaaa… very nice indeed!

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